The aim of this study was to determine the influence of different genotypes of pigs ((landrace x large yorkshire) x duroc and black slavonian pig) on the color, fat content and fatty acid composition in smoked dry-cured ham and determine the volatile aroma-active compounds. The fat content was determined by Smedes method, the composition of fatty acids was determined with the gas chromatography and the volatile aroma-active compounds were investigated by using headspace-solid phase microextraction and gas chromatography-mass spectrometry (GC-MS). Different genotypes of pigs did not show a statistically significant difference (P>0,05) in total fat content, but there was a diference in the proportion of individual fatty acids. Total 103 volatile compounds were identified which belong to the following groups of chemical compounds: 19 aromatic hydrocarbons, 17 aliphatic hydrocarbons, 17 ketones, 15 phenols, 14 aldehydes, 11 alcohols, 5 acids, 2 terpenes and 1 sulphur compound. In the sample of smoked dry-cured ham of 3 genotypes, the most aboundant chemical groups of compounds were aldehydes, phenols and aromatic hydrocarbons and in the sample of smoked dry-cured ham of black slavonian genotype the most aboundant chemical groups of compounds were phenols, aldehydes and alcohols. Total 21 chemical compounds were quantified in both samples. Limonene and ethyl octanoate are present at the highest concentrations in both samples of smoked ham.